Black Bean Tortilla Pinwheels

The Record’s “Recipe of the Week”:
Black Bean Tortilla Pinwheels by Sheila Schweiger

8 oz. pkg. light cream cheese, softened
1 cup light sour cream
1 cup Monterey jack cheese, shredded
1/4 cup chopped pimento green olives
1/4 cup red onion, chopped
1/2 tsp. seasoned salt
1/8 tsp. garlic powder
15 oz. can black beans, drained
Five 10-inch flour tortillas
Salsa

Combine the cream cheese and sour cream; mix well. Stir in the jack cheese, olives, onion, seasoned salt and garlic powder. Chill for two hours.

Pureé the beans in a blender. Spread each tortilla with a thin layer of the beans. Spread cream cheese mixture over the beans. Roll up tightly. Chill. Cut into 3/4-inch slices. Serve with salsa.